Rainbow Ice Cream Cake

Ingredients

• 1 Angel food cake (10 inch)
• 1 package each strawberry, lime, and orange flavored gelatin
• 1 package frozen strawberries, partially thawed (10 oz.)
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• 1 1/2 cups fresh or frozen blueberries
• 1 can mandarin segments, drained (10 oz.)
• Vanilla ice cream

Directions

Cut or tear cake into small pieces; divide into thirds and place in medium bowls. Sprinkle strawberry gelatin over one bowl of cake, lime gelatin over another, and orange gelatin over the third. Toss each lightly with a fork until cake is well coated with gelatin. In a 10 inch tube pan, put strawberry pieces in bottom, spoon strawberries over cake. Spread 1/3 of the ice cream over the strawberries. Repeat layers with lime cake pieces, blueberries, then the ice cream, and last layer the orange cake pieces, the mandarin oranges and ice cream. Freeze until firm. Unmold on a chilled dessert plate.

By Robin from Washington, IA